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Blue Ribbon Carrot Cake

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Blue Ribbon Carrot Cake

Blue Ribbon Carrot Cake recipe

 

Yield

16 servings

Prep

30 min

Cook

45 min

Ready

75 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
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2 teaspoons baking soda
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½ teaspoon salt
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2 teaspoons cinnamon
ground
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3 large eggs
well beaten
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¾ cup vegetable oil
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¾ cup buttermilk
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2 cups sugar
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2 teaspoons vanilla extract
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8 ounces pineapple, canned, crushed
drained
2 cups carrots
grated
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3 ½ ounces coconut, shredded (desiccated)
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1 cup walnuts
chopped
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Buttermilk glaze
1 cup sugar
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½ teaspoon baking soda
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½ cup buttermilk
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½ cup butter
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1 tablespoon light corn syrup
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1 teaspoon vanilla extract
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Orange cream cheese frosting
½ cup butter
softened
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8 ounces cream cheese
softened
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1 teaspoon vanilla extract
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2 cups powdered sugar
sifted
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1 teaspoon orange zest
grated
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1 teaspoon orange juice
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Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
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1E+1 ml baking soda
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2.5 ml salt
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1E+1 ml cinnamon
ground
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3 large eggs
well beaten
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177 ml vegetable oil
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177 ml buttermilk
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473 ml sugar
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1E+1 ml vanilla extract
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231.2 ml/g pineapple, canned, crushed
drained
473 ml carrots
grated
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101.2 ml/g coconut, shredded (desiccated)
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237 ml walnuts
chopped
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Buttermilk glaze
237 ml sugar
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2.5 ml baking soda
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118 ml buttermilk
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118 ml butter
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15 ml light corn syrup
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5 ml vanilla extract
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Orange cream cheese frosting
118 ml butter
softened
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231.2 ml/g cream cheese
softened
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5 ml vanilla extract
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473 ml powdered sugar
sifted
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5 ml orange zest
grated
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5 ml orange juice
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Directions

Combine flour, soda, salt, and cinnamon; set aside.

Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth.

Stir in flour mixture, pineapple, carrots, coconut, and chopped walnuts.

Pour batter into 2 greased and floured 9-inch round cake pans.

Bake at 350℉ (180℃) F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.

Immediately spread Buttermilk Glaze evenly over layers.

Cool in pans 15 minutes; remove from pans, and let cool completely.

Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake.

Store cake in refrigerator.

Buttermilk Glaze.

Combine sugar, soda, buttermilk, butter, and corn syrup in a Dutch oven.

Bring to a boil; cook 4 minutes, stirring often.

Remove from heat, and stir in vanilla.

Orange-Cream Cheese Frosting.

Combine butter and cream cheese, beating until light and fluffy.

Add vanilla, powdered sugar, rind, and juice; beat.

Sprinkle more toasted walnuts on the sides if desired. Garnish with cute candies if needed.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 248353% from fat
 % Daily Value *
Total Fat 147g 226%
Saturated Fat 64g 320%
Trans Fat 0g
Cholesterol 348mg 116%
Sodium 1322mg 55%
Total Carbohydrate 93g 93%
Dietary Fiber 10g 42%
Sugars g
Protein 57g
Vitamin A 234% Vitamin C 18%
Calcium 25% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
 

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